Raisin Bread
User Reviews
4.6
42 reviews
Excellent
Raisin Bread
Report
This Raisin Bread is a delightful, slightly sweet raisin bread with a soft and tender inside. Finished with a shimmering egg wash and a stunning braided design. Sure to impress, this bread is perfect for everyday breakfast, bread puddings or afternoon tea.
Share:
Ingredients
For the yeast mixture
- 4 teaspoon active dry yeast
- 4 teaspoon sugar granulated
- 1 large egg beaten
- ¾ cup milk warmed to 110F°
For the raisins
- 1 cup raisins
- ¼ cup rum
Dough
- 1 tablespoon lemon zest from 1 lemon
- 2 tablespoon lemon juice from 1 lemon
- 1 cup milk warmed to 110F°
- 4 tablespoon butter unsalted, melted
- ¼ cup vegetable oil
- 1 cup sugar granulated
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 6 cups all-purpose flour add more flour as needed
Egg Wash
- 1 egg beaten
Add to Shopping List
Instructions
- Make Yeast Mixture - In the bowl of your mixer add the yeast, 4 tsp of sugar, 1 egg, and the warm milk, mix everything well. Let it sit in a warm place for about 10 minutes until it froths up.
- Prep Raisins - Soak the raisins in rum. You can warm up the rum to make this process happen faster. Use orange juice for an alcohol-free option. Drain them before adding them to the bread.
- Make the dough: To the yeast mixture add the remaining dough ingredients, excluding the flour. Using the paddle attachment mix over medium speed until well combined. Switch to the dough hook and add 2 cups of the flour to the mixer bowl and mix over low speed until well combined. Add 2 more cups of the flour, mix and repeat with remaining flour. Make sure to mix for about 5 minutes. The dough should be soft and sticky.
- First rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
- Shape into loaves: Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 6 strand braid. To do so cut each half into 6 pieces, and roll each piece into long strips about a foot long. Braid as instructed above in the post. Repeat with remaining dough.
- Preheat your oven to 400°F.
- Second rise: Place the loaves on a baking sheet and let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 30 minutes.
- Bake: Brush the loaves with the egg wash all over. Bake the bread for 30 minutes or until golden brown.
Equipments used:
Notes
- Recipe yields 2 loaves.
- Nutritional information assumes 12 slices per loaf and nutritional info is per slice.
- To maximize the shelf life of your homemade raisin bread, make sure to cool thoroughly before storing. Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature.
- Properly stored, your raisin bread will last about 4 to 5 days.
Nutrition Information
Show Details
Serving
1slice
Calories
242kcal
(12%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
56mg
(19%)
Sodium
126mg
(5%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
159IU
(3%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 242kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 56mg | 19% |
| Sodium | 126mg | 5% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
Other Recipes
You'll Also Love
